2 tablespoons extra virgin olive oil
1 lb ground beef (extra lean)
1 large onion, finely chopped
2 carrots, peeled and grated
4 garlic cloves, finely chopped (I grated them)
1 (32 ounce) box chicken stock
1 (28 ounce) can crushed tomatoes
1/2 lb lasagna noodle, broken
1 cup basil leaves, torn (I had to use dried...approx 3 tbls)
1 cup ricotta cheese
Parmesan cheese

1 tablespoon Italian seasoning (my addition)
1 teaspoon crushed red pepper flakes (my addition)


In a soup pot, heat oil over med high heat. Add the beef, season with salt and pepper and cook until browned, 3 to 4 minutes. Stir in the onion, carrots and garlic and cook until softened, 5 to 7 minutes. Stir in 2 cups water, the chicken broth and tomatoes; and dried seasonings -- if using fresh add later, cover and bring to a boil. Add the pasta and cook until al dente, about 15 minutes. Serve stoup in bowls and dollop with ricotta. Pass the parm at the table.